RELATIVE SUITABILITY OF VARIOUS METHODS FOR DETERMINING FREE FATTY-ACID (FFA) LEVELS IN FOODS

被引：0
|
作者：
ARYA, SS
MURTHY, MCN
THAKUR, BR
机构：
来源：
JOURNAL OF FOOD QUALITY | 1988年 / 11卷 / 03期
关键词：
D O I：
10.1111/j.1745-4557.1988.tb00881.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：205 / 211
页数：7
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